Breakfast Tacos

1 medium tomato, seeded and chopped

3/4 c. onion, chopped

1 jalapeno (fresh or pickled), chopped

1 T. cilantro, chopped

1 T. butter

6 eggs, at room temperature

1/2 c. bell pepper, chopped

Salt and pepper

4 flour tortillas (fajita size)

Preheat the oven to 250 degrees, and place the tortillas in the oven to heat.

Make a quick pico de gallo: combine the tomato, 1/4 cup of the onion, and the jalapeno and cilantro to taste in a small bowl. (Using the full measure of jalapeno and cilantro will give you a pico with a kick.) Set aside.

In another small bowl, beat the eggs until they are well combined and lemony in color.

In a good-sized skillet, preferably non-stick, melt the butter over medium-high heat. When the butter is melted, add the remaining 1/2 cup onion and the chopped bell pepper to the pan. Saute for three or four minutes, or until the vegetables start to soften.

Add the eggs to the pan and lower the heat to medium. Saute gently until eggs reach your desired state of doneness, turning the egg mixture frequently.

To make the tacos, split the egg mixture between the four tortillas. Spoon some pico de gallo into each and roll up. Serve immediately with your choice of breakfast meat (I like bacon with these) and/or fruit. Serves two.

Variations:

Grate the cheese of your choice -- pepper jack is good -- and sprinkle it over the egg mixture just before it is cooked through in the pan.

Add chunks of avocado to the pico de gallo just before serving.

Make them Texas style. Omit the butter, and saute some chorizo in the pan, breaking it up with a fork. When it is cooked, remove it from the pan and proceed as written. Right before the eggs are done, fold the cooked chorizo back into the egg mixture. Serve with refried beans and Tabasco sauce on the side.